Master of Arts in Gastronomy non-thesis | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | GST531 | ||||||||
Course Name: | Nutritional Anthropology | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
|
||||||||
Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Ar.Gör. MÜGE KAYA | ||||||||
Course Lecturer(s): |
Öğr.Gör. İPEK AHU SOMAY |
||||||||
Course Assistants: |
Course Objectives: | To inform students about the change-development of eating habits in the historical process, eating habits in different religions, social, economic, cultural, political, geographical reasons / factors affecting nutrition. |
Course Content: | This course; Definition of nutritional anthropology and factors affecting nutrition,Nutrition according to different forms of life and settlement in the historical process,Nutrition in different geographical and climatic conditions,Development and transformation of eating habits under different social, cultural and economic structures,Development and transformation of eating habits under different political and religious structures,Examples from advanced cuisines: Mediterranean cuisine, Examples of advanced cuisines: Far Eastern cuisine,Examples of advanced cuisines: Middle Eastern cuisine,Examples of advanced cuisines: Ottoman cuisine, Turkish cuisine and food culture, Eastern, South Eastern, Central Anatolian region cuisines, Aegean, Black Sea and Marmara region, Fast, ready-to-eat food culture, Evaluation of changes in food habits in terms of nutrition and health. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Definition of nutritional anthropology and factors affecting nutrition | |
2) | Nutrition according to different forms of life and settlement in the historical process | |
3) | Nutrition in different geographical and climatic conditions | |
4) | Development and transformation of eating habits under different social, cultural and economic structures | |
5) | Development and transformation of dietary habits under different political and religious structures | |
6) | Examples of developed cuisines: Mediterranean cuisine | |
7) | Examples from developed cuisines: Far Eastern Cuisine | |
8) | Examples of developed cuisines: Middle Eastern cuisine | |
9) | Examples of advanced cuisines: Ottoman cuisine | |
10) | Turkish cuisine and food culture | |
11) | Eastern, South Eastern, Central Anatolia region cuisines | |
12) | Aegean, Black Sea and Marmara regions | |
13) | Fast food culture | |
14) | Evaluation of changes in food habits in terms of nutrition and health | |
15) | final exam |
Course Notes / Textbooks: | |
References: | . Beslenme Antropolojisi-1. Türkan Kutluay Merdol. Şubat 2012. 2. Tarih Boyunca Yemek Kültürü. Murat Belge. İletişim Yayınları. 2008. 10.basım. 3. Larousse Gastronomique: Dünyanın En Büyük Mutfak Ansiklopedisi. |
Learning Outcomes | 1 |
2 |
3 |
4 |
---|---|---|---|---|
Program Outcomes |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution |
Peer Review | |
Expression | |
Reading | |
Homework | |
Q&A / Discussion | |
Social Activities | |
Web Based Learning |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Presentation | |
Bilgisayar Destekli Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 40 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 15 | 30 |
Midterms | 1 | 2 |
Final | 1 | 2 |
Total Workload | 34 |